Two sheet pan shrimp dinners | asparagus & sweet corn, chickpeas & leeks

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken breast is lower in fat, while tofu is a plant-based protein option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra calories, while cayenne is often less expensive.

parsley

🥗Healthier: cilantro

💰Cheaper: green onions

Cilantro adds freshness, while green onions are often cheaper.

Thaw 1 pound of shrimp by covering them in cool water and leaving the water trickling for about 10 minutes.

Prep the asparagus by removing the upper rubber band, rinsing, and cutting off the woody stems with a knife.

Peel and chop a bunch of garlic, using a lot for the asparagus.

Chop shallots into big chunks, keeping the root ends intact to hold the layers together.

Prepare fresh sweet corn on the cob; if it's fresh, it will be added later for minimal cooking.

Zest a lemon and save it for later use, then cut the lemon into wedges for juicing.

Thaw the shrimp, peel them using kitchen scissors, and remove the vein.

Drain the shrimp shells and rinse the shrimp to ensure they are dry for better browning.

Season the shrimp and vegetables with salt, pepper, garlic powder, onion powder, and smoked paprika, then drizzle with olive oil and toss to coat.

Spread everything out on a sheet pan in a single layer, ensuring no pieces overlap.

Turn on the broiler and place the sheet pan under the broiler for about 6 minutes, checking halfway through to flip the shrimp if desired.

After 3-4 minutes, add the sweet corn to the pan to warm it up.

Melt a little butter on the corn and sprinkle with salt before serving.

Scatter lemon balm over the shrimp and toss to wilt it.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens